“Art is one of the last areas that is totally within the realm of the human individual and can’t be copied or done better by a machine or technology.”
– Keith Haring
NOTE: I spend my Wednesdays Unplugged from appointments. It’s my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian ‘Quote Cup’ passed on to me from my grandmother. I share a quote and a recipe here each week, along with an update and photos of what has been going on in our lives. I love trying new recipes…and love getting recipes you would like to share!
This was a busy week… “A Year with Frog and Toad” at the Children’s Theater… fabulous year-end concert at Augsburg University… Keith Haring opening at Walker Art Center… we are so blessed with so many arts opportunities in the Twin Cities.
RECIPE OF THE WEEK
This was a busy week and I decided to make something I could put in the oven. Ina Garten’s mac and cheese from the foodnetwork.com was the ticket… loved the mix of Gruyere and extra-sharp Cheddar cheeses.
MAC AND CHEESE a la Ina Garten
- Kosher salt
- Vegetable oil
- 1 pound elbow macaroni or cavatappi
- 1 uart milk
- 1 stick (8 tablespoons) unsalted butter, divided
- 1/2 cup flour
- 12 ounces Gruyere, grated (4 cups)
- 8 ounces extra-sharp Cheddar, grated (2 cups)
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon ground nutmeg
- 3/4 pound fresh tomatoes (4 small)
- 1 1/2 cups fresh white bread crumbs (5 slices, crusts removed)
Preheat oven to 375 degrees F.
Drizzle oil into a large pot of boiling salted water. Add the macaroni and cook according to the directions on the package, 6-8 minutes. Drain well.
Meanwhile, heat the milk in a saucepan but don’t boil it.
Melt 6 tablespoons butter in a large pot and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add the hot mil and cook for a minute or two more, until thickened and smooth.
Off the heat, add the Gruyere, Cheddar, 1 tablespoon salt, pepper, and nutmeg. Add the cooked macaroni and stir well. Pour into a 3-quart baking dish.
Slice the tomatoes and arrange on top.
Melt the remaining 2 tablespoons of butter, combine with the fresh bread crumbs and sprinkle on the top.
Bake for 30-35 minutes, or until the sauce is bubbly and the macaroni is browned on the top.
